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Farro Salad with Butternut Squash, Radicchio, and Blue Cheese

This Farro Salad with Butternut Squash, Radicchio, and Blue Cheese is a beautiful and delicious salad that would be perfect for make-ahead lunches or as a side dish at your next gathering. This recipe is from America's Test Kitchen's newest cookbook, The Complete Autumn & Winter Cookbook.

Course Salad


  • 2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch pieces (3 1/2 cups)
  • 1/4 cup olive oil, divided
  • 3/4 tsp salad, divided + more for salting the farro water
  • 1 1/2 cups farro, rinsed
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp minced shallot (from 1 small shallot)
  • 1 tsp Dijon mustard
  • pinch of cayenne pepper
  • 1 cup chopped radicchio
  • 1/2 cup chopped fresh parsley
  • 2 oz blue cheese, crumbled (about 1/2 cup)


  1. Preheat oven to 400 degrees and line a baking sheet with foil.

  2. Toss the squash with 1 Tbsp olive oil and 1/2 tsp salt and spread into an even layer onto prepared baking sheet. Roast until tender, 20 to 22 minutes.

  3. While the squash roasts, bring 2 quarts water to a boil in a large suacepan. Stir in farro and 1 Tbsp salt. Return to a boil and cook until the farro is tender with a slight chew, 15 to 30 minutes (timing will vary depending on the type of farro). Drain and transfer to the baking sheet with the cooling squash. Spread it out on the sheet with the squash so they can both cool for 15 minutes.

  4. In a large serving bowl, whisk together the vinegar, shallots, mustard, cayenne, remaining 3 Tbsp olive oil, and remaining 1/4 tsp salt.

  5. When the squash and farro are at room temperature, add them, along with the radicchio, parsley, and blue cheese to the serving bowl with the dressing. Toss to combine and season with more salt or pepper (if needed). Serve right away or store in the fridge, covered, overnight if making ahead.